Bacalhau a bras
- 400g salt cod, soaked and rinsed 3 or 4 times
- 500g potatoes, peeled and cut into matchsticks
- 8 whole eggs
- 4 egg yolks
- 3 onions, cut into half moons
- 2 cloves of garlic, chopped
- 1 bay leaf
- 3 tbsps olive oil
- Handful of pitted kalamata olives
- Fresh italian parsley
- Freshly cracked black pepper
- Oil for frying
What to do:
1.Remove the skin and bones from the cod. The flake the fish and set aside.
2.In a large bowl whisk the whole eggs and the yolk well.
3.In a fryer or a pot with hot oil, fry the matchstick potatoes until golden and crisp, drain on a paper towel and set aside.
4.To a pan add olive oil and cook the onions, bay leaf and garlic gently, add the flaked fish and incorporate everything together.
5.Now reduce the heat slightly and add half the chips and half the egg mixture and cook gently until the eggs become creamy, add the rest of the eggs and chips. Add pepper and taste to see if you need salt, you most likely won't.
6.Turn off the heat and transfer the bacalhau a bras to a warmed up serving bowl, top with the olives and chopped parsley.
Serve immediately for the best consistency.